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You are here: Home / Recipes / {Freezer to Lunchbox Series} Cheesy Taco Rolls

{Freezer to Lunchbox Series} Cheesy Taco Rolls

August 22, 2013 By: Briana Carter1 Comment

Cheesy Taco Roll-Ups Freezer to Lunchbox Recipe

Back to school lunches need not mean prepackaged cracker and cheese packs, or a PBJ again.  With a little creativity you can fill your kid’s lunch box with fun and tasty meals, which is what we have been exploring with our Freezer to Lunchbox recipe series.

These Cheesy Taco Roll-Ups would work for a mid-week supper too, just make a few extra to pack the next day or to freeze. If you prefer use corn or four tortillas they will work just as well.

Here’s What You Will Need:

  • 6 Whole Wheat Tortillas
  • ¼ pound ground beef
  • 1/2 cup shredded cheese
  • 2 Tbsp. tomato sauce
  • 2 Tsp. taco seasoning (I make my own – Homemade Taco Seasoning Recipe)
  • ¼ cup water

Preheat oven to 350°

Brown ground beef, drain.  Add water and taco seasoning to ground beef. Simmer for 5 minutes.

taco meat

Add tomato sauce, and cheese to pan, stirring until melted.

cheesy taco meat

Spread out your tortilla shells, spoon equal amounts of filling in each one.  Fold each side inward, then roll from the bottom up.

roll cheesy taco

Place seam side down on a baking sheet sprayed with nonstick spray. Bake for 5-7 minutes, melting the cheese (which will seal rolls closed).

cheesy taco for freezing

Serve with sour cream with a sprinkle of taco seasoning stirred in, or salsa to dip.

To freeze, lay in a single layer on a baking sheet and freeze until solid. Remove from freezer, place in a freezer bag. Label with a sharpie marker.

{Freezer to Lunchbox Series} Cheesy Taco Rolls
 
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Ingredients
  • 6 Whole Wheat Tortillas
  • ¼ pound ground beef
  • ½ cup shredded cheese
  • 2 Tbsp. tomato sauce
  • 2 Tsp. taco seasoning
  • ¼ cup water
Instructions
  1. Preheat oven to 350°
  2. Brown ground beef, drain. Add water and taco seasoning to ground beef. Simmer for 5 minutes. Add tomato sauce, and cheese to pan, stirring until melted.
  3. Spread out your tortilla shells, spoon equal amounts of filling in each one. Fold each side inward, then roll from the bottom up. Place seam side down on a baking sheet sprayed with nonstick spray.
  4. Bake for 5-7 minutes, melting the cheese (which will seal rolls closed).
  5. Serve with sour cream with a sprinkle of taco seasoning stirred in, or salsa to dip.
  6. To freeze, lay in a single layer on a baking sheet and freeze until solid. Remove from freezer, place in a freezer bag. Label with a sharpie marker.
3.5.3226

View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.

Tagged With: back to school lunches, freezer cooking, freezer to lunchbox, healthy lunchbox, Recipes

Comments

  1. Fiona says

    September 2, 2016 at 10:17 am

    How do you reheat them?

    Reply

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